Wholesale Kitchen Knife Blanks

WHOLESALE BEST KNIFE(WBK) is a manufacturer of high-end kitchen knives based in China. We wholesale kitchen knife blanks, Damascus steel kitchen knives, kitchen knife sets, and knife sharpeners with more than 20 years of experience. WBK’s team of creative designers and craftsmen have been perfecting the art of the knife for over 20 years and are widely regarded as makers of some of the best kitchen knives available on the market. WBK uses only the finest materials and builds blades to incredible tolerances following designs that have been tweaked for years and years.

Wholesale Kitchen Knives Sold by wholesalebestknife.com

• Boning Knife
• Bread Knife
• Butcher Knife
• Carving Knife
• Chef’s Knife
• Cleaver
• Paring Knife
• Sushi Knife
• Santoku Knife
• Steak Knife
• Utility Knife

To start selling the kitchen knives distributed by WHOLESALE BEST KNIFE, simply select your interested products, add to quote, fill in the required information and send the request with a quote list. We will respond with our proposal via email within two working days. Subscribe to our newsletter will make you never miss our latest and best-selling products. We’ll send you our monthly sales catalogs featuring the latest wholesale products. It’ll allow you to carry the very best kitchen knives in your retail store or on your retail website. Contact us today for more information on our wholesale kitchen knives.

Materials of kitchen knives

To start selling the kitchen knives distributed by WHOLESALE BEST KNIFE, simply select your interested products, add to quote, fill in the required information and send the request with a quote list. We will respond with our proposal via email within two working days. Subscribe to our newsletter will make you never miss our latest and best-selling products. We’ll send you our monthly sales catalogs featuring the latest wholesale products. It’ll allow you to carry the very best kitchen knives in your retail store or on your retail website. Contact us today for more information on our wholesale kitchen knives.

Steel

When you think of kitchen knives, steel is probably the material that comes to mind. This is because steel is the most common material used for Japanese kitchen knives. Steel is a metal that is made by removing impurities from iron.

Steel knives have the sharpest cutting edge. However, the disadvantage is that they rust easily. After using a steel knife, you must take care of it and sharpen it regularly to keep it sharp. Therefore, it is suitable for those who want to develop their knives and maintain them for life.

Stainless steel

Stainless steel is rigid iron-containing chromium, which is resistant to rust. It is a metal that is mainly used for western knives. Stainless steel knives are characterized by their resistance to rust and their long-lasting sharpness. The main advantage of stainless-steel knives is that they do not need to be cleaned frequently. They are also very durable and resistant to spills.

Stainless steel knives can be sharpened, but it is difficult to do so with a whetstone. It is advisable to have them sharpened by a craftsman if possible. It is also possible to sharpen them with a sharpener, but the sharpness will be inferior to that of a whetstone.

Parts of a kitchen knife

Point: The thinnest part of the knife and is used to cut thin foods into small pieces.

Tip: The first third of the entire knife blade, suits delicate slicing and cutting or separating the food into small portions.

Edge: Opposite the spine is the knife’s sharpened side also known as the edge. Knife edges are specially designed to easily slice certain Straight edges are best for tough vegetables or meat while serrated knives suit softer fruits and bread.

Spine: The blunt side of the knife, the thickest part of the blade. Spine thickness influences blade strength and the balance of a knife. A thicker spine is meaning of a stronger blade but a heavier knife, which is perfect for chopping but not slicing.

Heel: This is the end of the blade on the handle side. This part of the blade is used to remove potato sprouts. Some foreign knives have a rounded chin, or a tang placed up to this point.

Bolster: This is the metal part of the joint between the handle and the blade. It is used to prevent the handle from cracking due to the impact of the knife insert.

Tang: An extension of the blade, covered by the handle. Full tang means an knife’s extension is riveted through the entire length of the handle. On the other hand, partial tang means less power but lighter.

Handle: This is the part to be gripped by the hand. The handle can be made of plastic or stainless steel. There are many different ways of threading the cores.

Types of Kitchen Knives

Chef’s Knife: It is a common kitchen knife in western countries, can be used for multi-purpose, like cutting, slicing, light chopping, etc. It is a double-edged knife, but some people prefer a single-edged knife. In Japan, it is named Gyuto as a Japanese kitchen knife.

Santoku Knife: It is a household knife that has rounded corners and is easy to use. It is also called a universal knife because it can be used for meat, fish, and vegetables. It is a kitchen knife that is ideal for general household use because it can be used in various ways, such as scraping fish scales from the round part of the peak.

Bread Knife: used for slicing bread, ham, etc. It has a wavy blade and can be moved back and forth like a saw, making them ideal for cutting soft foods, but they are not suitable for cutting frozen foods. Some knives do not have a wavy blade.

Nakiri Knife: This is a western-style knife, which is different from Japanese kitchen knives in that it is double-edged. The blade of this knife is square and is designed for vegetables.

Boning Knife: as its name suggests, is used for separating meat from the bone, filleting fish, and cutting up meat. Smaller boning knives can also be used in place of a paring knife for peeling and trimming veggies. Boning knives are typically about 3 to 8 inches in length, with slightly varying blade widths. The blades can be flexi, semi-flexi, or stiff, with stiff blades being the most popular among home cooks due to the enhanced precision of the cut.

Utility Knife: This is the most commonly used small kitchen knife. It is a smaller version of the Chef’s knife and is used for peeling, cutting fruit and in some cases is used in the same way as the Chef’s knife. In the case of professionals, it is known that the blade near the chin is crushed and the chin is used as a grip.

Paring Knife: A small knife, similar to a peeling knife, used for cutting fruit, peels, and cheese. It can be shaped like a petit or a candle flame.

Kiritsuke Knife: Kiritsuke Knife is a Japanese original kitchen knife that combines the good points of the Nakiri knife and Chef’s knife. It is narrower than Chef’s knife, and the blade is curved compared with the Nakiri knife.

Processing of Damascus Steel Kitchen Knife

The Damascus steel kitchen knives on the market today are not the same as those made from Damascus steel from ancient India. The art of forging Damascus steel has been lost and modern science has not been able to reproduce it accurately.

Today’s Damascus knives are made by layering different types of steel on top of the core steel. This method of making Damascus knives is also known as laminated steel knives or mille-feuille knives.

Originally produced by Takefu Special Steel Co. in Fukui Prefecture, most of the knives are still made using laminated steel purchased from this company.

In Damascus knives, the material used for the core basically determines the sharpness.

Modern Damascus is more of a decorative process than a cutting tool in its own right.

Advantage of Damascus Steel Kitchen Knife

Outstanding Sharpness

WHOLESALE BEST KNIFE suppliers premium Damascus kitchen knife sets, including Damascus chef knife, bread knife, Santoku knife, utility knife, and more. The Damascus knives have excellent sharpness. The core of the Damascus knife is made of sharp and hard steel, where various metals such as steel are forged in layers. In this process, the metal structure becomes dense and homogeneous, resulting in an improved sharpness. This technique of forging multiple layers of steel can also be seen in Japanese knives, creating a supple blade with a sharp finish.

Exceptional Durability

The Damascus knife is a sturdy construction made by wrapping the core steel material with another steel material. As a result, it is a kitchen knife that is difficult to break and bend, offering excellent durability. With proper care, such as sharpening, you can use it in your home for around 10 years.

Rust-Proof

Damascus knife does not rust easily, which is what makes it so attractive

By forging multiple layers of steel together, there is a difference in the corrosion potential of the metal, which results in resistance to rusting. In addition, the steel used for the blade is made from steel that does not rust easily, making it a rust-resistant knife, so to speak.

Distinctive Stripe Pattern

The main difference between Damascus knives and ordinary knives is the ripple-like pattern on the blade. Damascus knives are made with different layers of steel covering both sides of the central steel material, creating a ripple-like pattern by forging and hardening various types of metal. This pattern is made up of different metal hardness and carbon concentrations, and the pattern varies from manufacturer to manufacturer and blacksmith to blacksmith.

The sharpness and durability of Damascus knives are determined by the material of the core

The sharpness and durability of a Damascus knife depend more on the material used for the core.

Even if it is a Damascus knife, if the core material of the base is not solid, sharpness and durability cannot be expected. More specifically, in Damascus knives, it depends on the core material and the layers of material built up on top of it.

There are many different materials used for knives nowadays, and there are quite a few stainless-steel materials that do not rust.

If you want a high-quality knife, such as a Damascus knife, we recommend you use VG10 as the core material, because it will be used for a long time. VG10 is the most common type of stainless steel and is a higher grade than molybdenum steel. This material is also hard, durable and sharp, and is used for professional use unless you are a craftsman who requires a very delicate cutting edge. For home use, the sharpness and durability are sufficient.

Kitchen knives made of Damascus steel are not cheap knives in terms of price, but if you take good care of them, you can use them for more than 10 years in your home even if you use them every day. It would be better than that you buy a cheap one which ruins in about a year, and you will have to pay more.